Volume 5, Issue 2 (2019)
IEM 2019, 5(2): 41-51 |
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Fazel Tehrani Moghaddam M. Evaluating the Properties of Gluten-Free Bread Produced Using Corn Sourdough Lactic Acid Bacteria. IEM 2019; 5 (2) :41-51
URL: http://iem.modares.ac.ir/article-4-32433-en.html
URL: http://iem.modares.ac.ir/article-4-32433-en.html
Islamic Azad University, Varamin Branch, Tehran, Iran , mozhdeh_t_87@yahoo.com
Abstract: (3606 Views)
Introduction: Celiac disease is an autoimmune intestinal disorder which occurs in susceptible individuals by eating gluten. Not only does gluten damages the small intestine villi in celiac patients also disrupts nutrients absorption as well. People with celiac disease are unable to tolerate the gluten protein which is present in wheat, barley, oat, and possibly rye. In this study the corn sourdough lactic acid bacteria were evaluated to produce the gluten-free bread, moreover the combination of rice and corn flour were investigated whether can improve the quality and organoleptic characteristics of bread or not.
Methods: In order to prepare corn sourdough lactic acid, Lactobacillus plantarum ATCC 20179 and Lactobacillus fermentum ATCC 9338 were used as starter cultures. The corn and rice flour were mixed with two different final concentrations of 5% and 10% of bacterial strains to evaluate their effects on nutritional value of breads. Physicochemical properties of breads were measured including, the moisture content; pH; Total Titratable Acidity (TTA); texture analysis; staling rate; the inhibitory activity of bacterial sourdough on bread mold growth; and organoleptic assessment of breads. All the treatments were performed independently and in triplicate. The results were statistically analyzed.
Results: The organoleptic characteristics of breads were improved in breads produced by sourdough lactic acid bacteria in compare with breads produced by rice and corn flour. The pH value of rice dough containing L. plantarum was more than corn dough containing equal ratio of L. fermentum and L. plantarum. Among the samples, the acidity of dough composed of L. plantarum/L. fermentum (1:1) was more than rice dough containing L. plantarum, corn dough containing L. fermentum. Samples with L. plantarum 10% and L. fermentum 10% showed significant differences in bread moisture compared to the other samples. For inoculated bread samples (with 5% sourdough), the required force in the third day was significantly different from the required force in the first day.
Conclusion: This study confirmed the importance of fortified breads made by sourdough lactic acid bacteria (5% and 10%) with a favorable impact on sensory and rheological characteristics of bread
Methods: In order to prepare corn sourdough lactic acid, Lactobacillus plantarum ATCC 20179 and Lactobacillus fermentum ATCC 9338 were used as starter cultures. The corn and rice flour were mixed with two different final concentrations of 5% and 10% of bacterial strains to evaluate their effects on nutritional value of breads. Physicochemical properties of breads were measured including, the moisture content; pH; Total Titratable Acidity (TTA); texture analysis; staling rate; the inhibitory activity of bacterial sourdough on bread mold growth; and organoleptic assessment of breads. All the treatments were performed independently and in triplicate. The results were statistically analyzed.
Results: The organoleptic characteristics of breads were improved in breads produced by sourdough lactic acid bacteria in compare with breads produced by rice and corn flour. The pH value of rice dough containing L. plantarum was more than corn dough containing equal ratio of L. fermentum and L. plantarum. Among the samples, the acidity of dough composed of L. plantarum/L. fermentum (1:1) was more than rice dough containing L. plantarum, corn dough containing L. fermentum. Samples with L. plantarum 10% and L. fermentum 10% showed significant differences in bread moisture compared to the other samples. For inoculated bread samples (with 5% sourdough), the required force in the third day was significantly different from the required force in the first day.
Conclusion: This study confirmed the importance of fortified breads made by sourdough lactic acid bacteria (5% and 10%) with a favorable impact on sensory and rheological characteristics of bread
Article Type: Original Research |
Subject:
Bacteriology
Received: 2019/04/29 | Accepted: 2019/09/8 | Published: 2019/09/8
Received: 2019/04/29 | Accepted: 2019/09/8 | Published: 2019/09/8
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